UV-B Radiation Induced the Changes in the Amount of Amino Acids, Phenolics and Aroma Compounds in Vitis vinifera cv. Pinot Noir Berry under Field Conditions
文献类型： 外文期刊
作者： Sun, Meng 2 ; Jordan, Brian 2 ; Creasy, Glen 2 ; Zhu, Yi-Fan 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China
2.Lincoln Univ, Fac Agr & Life Sci, Ctr Viticulture & Oenol, Christchurch 7647, New Zealand
3.Jiangsu Acad Agr Sci, Inst Pomol, Jiangsu Key Lab Hort Crop Genet Improvement, 50 Zhongling St, Nanjing 210014, Peoples R China
4.SCEA Terre 2 Sources, Plaine, F-34190 Montoulieu, France
5.Yunnan Agr Univ, Univ Engn Res Ctr Grape & Wine Yunan Prov, Kunming 650201, Peoples R China
关键词： UV-B radiation; amino acids; phenolic compounds; aroma compounds; Vitis vinifera 'Pinot noir'
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 12 期
页码：
收录情况： SCI
摘要： High UV-B radiation can challenge Pinot noir growth in the wine-making region of the Southern Hemisphere. The aim of this work was to determine UV-B effects on amino acids, phenolic composition and aroma compounds of Pinot noir fruit. Sunlight exposure with or without UV-B did not affect fruit production capacity, & DEG;Brix and total amino acids in the vineyard over the two years. This research reported increased contents of skin anthocyanin and skin total phenolics in berry skins under UV-B. The research showed that there were no changes in C6 compounds. Some monoterpenes concentrations were decreased by UV-B. The information also indicated how important leaf canopy management was for vineyard management. Therefore, UV radiation potentially affected fruit ripeness and crop load, and even stimulated the accumulation of phenolic compounds that may affect Pinot noir quality. This research reported that canopy management (UV-B exposure) may be a good way for vineyard management to increase the accumulation of anthocyanins and tannins in berry skins.
- 相关文献
作者其他论文 更多>>
-
Effects of paper pouches of different light transmittance on the phenolic synthesis and related gene expression in peach fruit
作者：Su, Ziwen;Yu, Mingliang;Su, Ziwen;Yan, Juan;Zhang, Binbin;Sun, Meng;Cai, Zhixiang;Shen, Zhijun;Ma, Ruijuan;Yu, Mingliang
关键词：Peach; Bagging; Light intensity; Phenolic compounds; Gene expression
-
Effects of blooming and fruit thinning on the yield, fruit quality, and leaf photosynthesis of peach cultivar 'Xiahui 5' in China
作者：Zhang, Binbin;Chen, Hong;Zhang, Yuanyuan;Guo, Shaolei;Wang, Xiaojun;Sun, Meng;Yu, Mingliang;Ma, Ruijuan;Chen, Hong
关键词：Blossom and fruit thinning; fruit quality; fruit set; peach; photosynthesis; yield
-
Integrated analysis of HSP20 genes in the developing flesh of peach: identification, expression profiling, and subcellular localization
作者：Zhang, Chunhua;Su, Ziwen;Shen, Zhijun;Song, Hongfeng;Cai, Zhixiang;Xu, Jianlan;Guo, Lei;Zhang, Yuanyuan;Guo, Shaolei;Sun, Meng;Li, Shenge;Yu, Mingliang;Zhang, Yanping
关键词：Peach; HSP20 family; Subfamily classification; Motif composition; Exon/intron organization; Expression profiling; Subcellular location
-
Sensory Determination of Peach and Nectarine Germplasms with Instrumental Analysis
作者：Sun, Meng;Ma, Julin;Cai, Zhixiang;Yan, Juan;Ma, Ruijuan;Yu, Mingliang;Shen, Zhijun;Sun, Meng;Ma, Julin;Cai, Zhixiang;Yan, Juan;Ma, Ruijuan;Yu, Mingliang;Shen, Zhijun;Ma, Julin;Xie, Yinfeng
关键词：Prunus perica (L.) Batsch; germplasm; palate; flavour; sugars; acids
-
Identification and expression analysis of chlorogenic acid biosynthesis key gene PpHCT in peach
作者：Su, Ziwen;Li, Jiyao;Zhao, Bintao;Yu, Mingliang;Su, Ziwen;Sun, Meng;Cai, Zhixiang;Guo, Shaolei;Li, Jiyao;Zhao, Bintao;Shen, Zhijun;Ma, Ruijuan;Yan, Juan;Yu, Mingliang
关键词：Prunus persica (L; ); Chlorogenic acid; PpHCT; Bioinformatics analysis; Gene expression
-
Carotenoid Profiling of Yellow-Flesh Peach Fruit
作者：Zhao, Bintao;Sun, Meng;Li, Jiyao;Su, Ziwen;Cai, Zhixiang;Shen, Zhijun;Ma, Ruijuan;Yan, Juan;Yu, Mingliang;Zhao, Bintao;Li, Jiyao;Su, Ziwen
关键词：yellow-flesh peach; carotenoids; developmental period; indumentum; flesh color
-
Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption
作者：Zhu, Yifan;Zhu, Yifan;Sun, Meng;Harrison, Roland;Jordan, Brian;Hofmann, Rainer;Zhu, Yifan;Sun, Meng;Creasy, Glen
关键词：UV-B; water deficit; amino acids; aroma compounds; micro-vinification; Pinot noir
